Chemistry of frying and optimization of deep-fat fried food flavour — An introductory review-Reference-Cited by-同舟云学术

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Chemistry of frying and optimization of deep-fat fried food flavour — An introductory review

Published:2000-09 Issue:8-9 Volume:102 Page:507-514
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Stier Richard F.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Reference27 articles.

1. M. Toussaint-Samat: History of Food. Blackwell Publishers, Cambridge MA (USA) 1993.

2. M. M. Blumenthal: Understanding Frying. 2nd Edition Monograph Series, Libra Laboratories Inc., Piscataway N.J. (USA) 1987.

3. M. M. Blumenthal: Rapid Test for Deterioration of Frying Oils. Annual Meeting of the American Oil Chemists Society, May 5, Phoenix AR (USA) 1988.

4. R. F. Stier: Class Notes from Organoleptic Evaluation of Foods. Rutgers University, New Brunswick NJ (USA) 1973.

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